Lemon Velvet Bliss Cake with Lemon Cream Cheese Frosting: A Zesty, Creamy Dream Come True
Bake this Lemon Velvet Bliss Cake with Lemon Cream Cheese Frosting—moist, tangy layers with creamy frosting. Easy, refreshing, and irresistible!
Ingredients
Here’s everything I use, measured out with love:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1/4 cup butter-flavored shortening
- 2 large eggs
- 1–2 tsp vanilla extract
- 1 tbsp lemon extract
- 1 heaping tsp lemon zest
- 1 cup buttermilk
- 1/2 tsp white vinegar
- 1/3 cup hot lemon water (2 tbsp lemon juice mixed with 1/3 cup hot water)
- 4–6 drops yellow food coloring (optional)
- For the Lemon Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 8 tbsp unsalted butter, softened
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp lemon extract
- 1 1/2 heaping tsp lemon zest
- 4–5 cups powdered sugar
- 1–2 tsp lemon juice (if needed)
- 4–5 drops yellow food coloring (optional)
I line it all up on my counter, and it’s like a lemony treasure trove. This makes a stunning two-layer 9-inch cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to zesty bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing lemon extract mid-mix, right? Keeps me in the zone and ready to bake.
Instructions
Step 1: Preheat and Prep
Let’s get zesty—crank your oven to 325°F and feel the kitchen hum with promise. Grease two 9-inch cake pans with butter, dust with flour (I love that slick prep!). Take a sec to breathe—this is gonna be a velvety wonder, and you’re already on your way.
Step 2: Whisk the Dry Mix
In a medium bowl, whisk 1 1/2 cups all-purpose flour, 1 cup cake flour, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt—give it a good stir (I love that floury puff!). This is the fluffy foundation—set it aside (my kitchen’s buzzing with anticipation!).
Step 3: Beat the Wet Base
In a big bowl, beat 1 3/4 cups granulated sugar, 3/4 cup vegetable oil, 1/4 cup butter-flavored shortening, 2 large eggs, 1-2 tsp vanilla extract, 1 tbsp lemon extract, and 1 heaping tsp lemon zest with a mixer ‘til light and fluffy—takes 2-3 minutes (I grin every time it fluffs up!). Scrape the bowl—that lemony scent’s got me hooked (my heart’s racing with citrus joy!).
Step 4: Combine the Batter
Alternate adding the dry mix and 1 cup buttermilk to the wet mixture—start and end with dry, mixing ‘til just combined (I feel pro layering it in!). Mix 1/2 tsp white vinegar with 1/3 cup hot lemon water (2 tbsp lemon juice + 1/3 cup hot water)—stir into the batter with 4-6 drops yellow food coloring if using (I love that sunny glow!). Divide evenly between your pans—smooth the tops with an offset spatula (I’m drooling already!).
Step 5: Bake the Layers
Bake for 25-30 minutes—check ‘til the centers are just set and a toothpick’s clean (I watch with glee as they puff up golden!). Cool in pans 10 minutes—turn onto racks and let cool completely (that lemony aroma’s pure magic!).
Step 6: Whip the Frosting
Beat 16 oz softened cream cheese and 8 tbsp softened unsalted butter ‘til fluffy—add 1 1/2 tsp vanilla extract, 1 1/2 tsp lemon extract, and 1 1/2 heaping tsp lemon zest (I love that tangy start!). Gradually mix in 4-5 cups powdered sugar—beat ‘til smooth, add 1-2 tsp lemon juice if needed, and 4-5 drops yellow food coloring if using (I sneak a taste—it’s frosting heaven!). Adjust ‘til spreadable—I swirl it with glee!
Step 7: Assemble and Frost
Place one cooled layer on a plate—spread a thick layer of frosting, stack the second layer, and frost the top and sides (I feel like an artist with that creamy swirl!). Garnish with lemon slices if you want—slice and serve (that first bite’s pure bliss, and you made it happen!). Store in the fridge—bring to room temp for best taste (I sneak bites ‘til it’s gone!).